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Thursday, April 12, 2012

The Perfect Chocolate Chip Cookie

Cookie monsters, assemble!

What is the perfect chocolate chip cookie? Well, that depends upon how you like them! Do you like them thin and crispy? Chewy and gooey? I like mine chewy, gooey and buttery. I make them smaller so I don't feel guilty by eating a small handful. I use dark chocolate chips for an extra flavour punch. For extra large, impressive cookies, use an ice cream scoop and flatten the dough balls gently. Don't forget to increase the cooking time by a few minutes.

Om nom nom nom nom

I like to eat these gooey morsels warm out of the oven, with a scoop of vanilla ice cream. Enjoy one with a cold glass of milk, or a cup of hot tea. Keep them in the freezer for a treat in the summer heat.

Pro tip: Anna Olson recommends omitting the cornstarch, and using baking powder instead of baking soda for a crispier cookie.

Method
1. Pre-heat oven to 350° F.
2. In a medium-sized bowl, mix together flour, cornstarch, baking soda and salt. Set aside.
3. In the bowl of a stand mixer, cream butter, brown sugar and white sugar together until pale and fluffy.
4. Add egg and vanilla and stir until combined. Add flour mixture and stir until combined. Add chocolate chips and stir until combined.
5. Drop by heaping tablespoons onto baking sheets. Bake for 8-10 minutes or until just starting to turn golden along edges.
6. If you can keep yourself from eating all of the cookies right out of the oven, cool them on a wire rack. Store in a tightly sealed container.